Vegetable Pot Pie

For me, the hardest part of transitioning to a vegan diet is missing foods with full and hearty tastes. I recently caught a whiff of a chicken pot pie that my friend had baked. As soon as the aroma hit my nose, my mouth immediately started watering. There is something so pleasant and comforting about the smell of a buttery pot pie baking in the oven. I set out to find an alternative that would fit Dru’s dietary restrictions, but still be just as warm and “creamy” tasting.

Your family won’t think twice about the fact that this meatless-wonder is packed with vegetables because the traditional pot pie taste is still very much intact. Another upside of this vegetable pot pie is that the crust is only over the top of the pie–still giving you that flaky golden brown crust without the guilt of overdoing it on the carbs.

I’m telling you, this thing is good. So good that I wasn’t able to get a photo of it right out of the oven because we had already dug in! Seriously, I can’t resist the smell of a good pot pie…Mmmm…

3. Add more poultry seasoning- If you don’t think your family will be crazy about completely eliminating the meat, add a bit more seasoning to give it that extra kick, while still keeping it meatless.

The recipe here also adds mushrooms and bell peppers to the mix. It also suggests using Pepperidge Farm puff pastry crusts because they are actually vegan! This recipe is easily made completely vegan if you also use vegan butter, and non-dairy milk.